Biotechnology of Lactic Acid Bacteria: Novel Applications

Biotechnology of Lactic Acid Bacteria: Novel Applications

Editor(s): Fernanda Mozzi, Raúl R. Raya, Graciela M. Vignolo

Published Online: 25 MAR 2010

Print ISBN: 9780813815831

Online ISBN: 9780813820866

DOI: 10.1002/9780813820866

About this Book

This title represents a broad review of current research on LAB and their novel applications with contributions from a number of well-known leading scientists. The book encompasses a wide range of topics including both traditional and novel developing fields, and provides unparalleled, comprehensive information on new advances of genomics, proteomics, metabolism and biodiversity of LAB. Chapters contain state-of-the-art discussions of specific LAB applications such as their use as probiotics, live vaccines and starter cultures in old and new fermented products. The safety of these microorganisms and their interactions with diverse ecosystems natural biota are also covered as well as the new applications of well-known (bacteriocins) and novel (vitamins, low-calorie sugars, etc.) metabolites produced by LAB.

This book is an essential reference for established researchers and scientists, doctoral and post-doctoral students, university professors and instructors, and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.

Table of contents

    1. You have free access to this content
    2. You have free access to this content
    3. Chapter 1

      Updates in the Metabolism of Lactic Acid Bacteria (pages 3–33)

      Baltasar Mayo, Tamara Aleksandrzak-Piekarczyk, María Fernández, Magdalena Kowalczyk, Pablo Álvarez-Martín and Jacek Bardowski

    4. Chapter 4

      Lactic Acid Bacteria: Comparative Genomic Analyses of Transport Systems (pages 73–87)

      Graciela Lorca, Lakshmi Reddy, Anphong Nguyen, Eric I. Sun, John Tseng, Ming-Ren Yen and Milton H. Saier

    5. Chapter 6

      Bacteriophages of Lactic Acid Bacteria (pages 111–123)

      Ana Rodríguez González, Pilar García and Raúl R. Raya

    6. Chapter 7

      Lactic Acid Bacteria as Immunomodulators of the Gut-Associated Immune System (pages 125–140)

      Carolina Maldonado Galdeano, Alejandra de Moreno de Leblanc, Cecilia Dogi and Gabriela Perdigón

    7. Chapter 8

      Lactic Acid Bacteria in the Prevention of Urogenital and Respiratory Infections (pages 141–159)

      María E. Fátima Nader-Macías, Gladis Susana Alvarez, Clara Silva de Ruiz, Marcela Medina, María Silvina and Juárez Tomás

    8. Chapter 9

      Lactic Acid Bacteria as Live Vectors: Heterologous Protein Production and Delivery Systems (pages 161–176)

      Anderson Miyoshi, Luis G. Bermúdez-Humarán, Marcela Santiago Pacheco de Azevedo, Philippe Langella and Vasco Azevedo

    9. Chapter 10

      Advances and Trends in Starter Cultures for Dairy Fermentations (pages 177–192)

      Domenico Carminati, Giorgio Giraffa, Andrea Quiberoni, Ana Binetti, Viviana Suárez and Jorge Reinheimer

    10. Chapter 12

      B-Group Vitamins Production by Probiotic Lactic Acid Bacteria (pages 211–232)

      Jean Guy Leblanc, María Pía Taranto, Verónica Molina and Fernando Sesma

    11. Chapter 15

      New Trends in Cereal-Based Products Using Lactic Acid Bacteria (pages 273–287)

      Graciela Font de Valdez, Carla L. Gerez, María Inés Torino and Graciela Rollán

    12. Chapter 18

      Microbial Interactions in Kefir: A Natural Probiotic Drink (pages 327–340)

      Graciela L. Garrote, Analía G. Abraham and Graciela L. De Antoni

    13. Chapter 19

      Safety of Lactic Acid Bacteria (pages 341–359)

      Charles M. A. P. Franz, Gyu-Sung Cho, Wilhelm H. Holzapfel and Antonio Gálvez

    14. You have free access to this content

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